Indian Roast Chicken with Crispy-Skin Potatoes and Spicy Gravy

Ingredients

• 1 Whole chicken (Waitrose; cut into large chunks. Reserve excess skin for the potatoes and carcass/leftover portions for stock.)
• 1 tsp Cumin seeds (The ingredient list includes this measurement twice; this first listed teaspoon is retained separately.)
• Curry leaves (A handful)
• 8 cloves Garlic (Peeled and roughly chopped; source gives 8–10 cloves.)
• 3 Onions (Large, finely sliced)
• 30 g Ginger (Peeled and finely chopped; described as a large thumb.)
• 1 tbsp Fenugreek
• 1 tbsp Garam masala
• 1 tsp Turmeric
• 1 tsp Cumin seeds (Second listed teaspoon of cumin seeds.)
• 1 tsp Salt
• 1 tsp Paprika (For the curry; additional unmeasured paprika is listed for the potatoes.)
• 1 tin Whole plum tomatoes (Tin size not stated.)
• 3 tbsp Chicken stock (The list states chicken stock; transcript also says to make homemade stock and use it in the gravy. The 3 tbsp measurement is listed with the curry ingredients.)
• 3 Red chillies (Roughly chopped)
• 1 tin Whole plum tomatoes (A second tin is listed; tin size not stated.)
• 2 tbsp Crispy onions (For garnishing the rice.)
• 4 tbsp Coriander (Finely chopped; additional coriander is listed for garnish.)
• 1 large pack Potatoes (Pack size and weight not stated.)
• 5 cloves Garlic (For the potatoes.)
• Ghee (Amount not stated; listed for the potatoes.)
• Paprika (Amount not stated; listed for the potatoes.)
• Cayenne pepper (Amount not stated; listed for the potatoes.)
• Cumin (Amount not stated; listed for the potatoes.)
• Thyme (Amount not stated; listed for the potatoes.)
• Rosemary (Amount not stated; listed for the potatoes.)
• Red chilli (For garnish; amount not stated.)
• Coriander (For garnish; amount not stated.)
• Spring onion (For garnish; amount not stated.)
• Oil (For baking the chicken skin; amount not stated in the transcript.)
• Butter (Added to the gravy; amount not stated in the transcript.)

Steps

1. 1

   Dice the chicken into large chunks. As you portion it, reserve excess skin for the crispy-skin potatoes and save the remaining chicken carcass or portions for making stock.

2. 2

   Add the cumin seeds, curry leaves, chopped garlic, and sliced onions to the cooking vessel and cook for about 10 minutes.

3. 3

   Add the ginger and the Indian spices to the onion mixture.

4. 4

   Use the leftover chicken to make homemade chicken stock. The source does not give a stock-making method or quantities beyond the listed 3 tablespoons of chicken stock.

5. 5

   Add the chicken to the spiced mixture and cook for 30–40 minutes.

6. 6

   Lay the reserved excess chicken skin on a baking pan with oil and salt. Bake until the skin is crispy; the source does not state an oven temperature or baking time.

7. 7

   Prepare the potatoes for roasting. Add the potatoes, garlic, ghee, paprika, cayenne pepper, cumin, thyme, and rosemary as directed in the ingredient list; the transcript describes seasoning with chicken salt, paprika, curry powder, and freshly chopped herbs, but does not specify the potato cooking method or timing.

8. 8

   For the gravy, add some of the curry sauce, chicken stock, and butter. Reduce the mixture, then strain it until smooth.

9. 9

   Serve the chicken and potatoes with the gravy. Garnish the rice with crispy onions and finish with coriander, red chilli, and spring onion as listed.

Notes

The source provides no oven temperature or baking time for the crispy skin, no potato roasting temperature or method, and no precise stock-making instructions. It lists two tins of plum tomatoes and two teaspoons of cumin seeds; these have been retained as written. Rice is mentioned only as the dish receiving crispy onions, but no rice quantity or cooking instructions are provided.

Nutrition per serving

• main
• South Asian-inspired
• roast
• chicken
• spiced
• family meal
• Mother's Day